COTTAGE EXPRESS

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several food employees washing hands and turning off hand sink without protective barrier. CDI - employees re-washed hands and used protective barrier.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch RTE cooked shrimp in flip top with bare hands. CDI - PIC voluntarily discarded shrimp and washed hands. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked noodles and cooked shrimp stored in prep unit and WIC missing cooling window. CDI - PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed five cases of raw chicken and American cheese cold holding above 41 in WIC. PIC stated they have not used chicken for 3 days. Items voluntarily discarded. Observed egg roles and crab Rangoon’s cold holding above 41F in PU2. Items voluntarily discarded. Observed prep unit unable to maintain TCS foods at 41 and below. Raw meets were moved to WIC for rapid cooling. All other TCS items were voluntarily discarded. PIC stated they will call maintenance to repair. PIC stated they will limit food menu. PIC stated sushi will not be sold until unit is fixed to accommodate for capacity. Ambient temperature of unit is 45F. Establishment shall not use unit until repaired and cold holding 41F and below. EHS will arrive back on site within three days to verify prep unit cold holdsTCS foods 41 and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed noodles, breaded chicken, egg rolls, and crab rangoon’s made on a prior day without date making. CDI - PIC added a date marking to all items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles and cooked shrimp stored in prep unit and WIC missing cooling window. Items were stored in large plastic containers with tight fitting lids. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no working containers of food labeled. CDI - PIC added labeling to working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout establishment. Increase pest control. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door kept open throughout inspection. EHS told PIC to close back door 3 times.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed brown sauce cooling on the floor by back door. CDI - PIC placed container on prep top and close back door.

3-302.15 Wash fruits and vegetables prior to use. observed avocados with stickers still attached. CDI - PIC voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep units, walk-in cooler and walk in freezer with visible food debris, and buildup throughout units and under shelving. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw shell eggs stored on top of ready to eat foods and washed vegetables in flip top cooler. CDI - PIC corrected storage order. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed large bus tubs of cooked chicken wings in walk in cooler without date mark. PIC stated that items were prepared day prior. CDI - PIC allowed to date mark chicken wings. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -1.5 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bus tub of cooked chicken wings cooling at ambient room temperature on kitchen shelf. CDI - Chicken wings were moved to walk in cooler to rapidly cool to 41F or below. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed ROP tuna still in packaging in walk in cooler. -0 points-

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in walk in cooler. Resurface or replace shelves so that they are smooth and easily cleanable. -0.5 points-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee grab green onions with bare hands to put in rice. CDI- Discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low reach in cooler and shelves in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed multiple food items (lo mein, sweet and sour chicken, grilled chicken) in prep top without a date mark. Facility has date marks on large batches in WIC. Facility keeps food in prep unit overnight. -CDI- PIC properly added date marks by referencing the stock batches in the WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked shrimp and cooked lo mein noodles cooling in WIC in large, deep plastic bins, covered tightly with lids. -CDI- PIC removed lids to allow cold airflow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored directly on counter next to wok, not in a sanitizer solution.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed clean utensils stored on shelving rack with visible dark buildup, hanging through the metal rungs. Store clean utensils in a location where contamination from dark buildup would not occur.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee headphones stored directly on top of a box of single-service articles (to-go plates).